The obvious benefit to a gas cooktop is that you’ll always be able to cook food, even in a power outage. Gas cooktops offer instant controllable heat (most professional chefs use gas) are very affordable and you can cook using any type of pot or pan on this cooktop surface. The downside is that if you are not connected to mains gas, you’ll have the hassle of bottled gas supply, and these cooktops are more difficult to clean than induction or ceramic cooktops.

Induction cooktops, while more expensive to buy, offer the fastest, most precise heat. They are safer to use, more energy efficient than gas and because the cooking zones never gets hot, they are really easy to clean. However you won’t be able to use these cooktops in a power outage and you will have to make sure your pots and pans are compatible with induction cooktops.

Ceramic and induction cooktops look similar as they both have a flat surface made from glass-ceramic, which looks and feels like glass, but is much harder to break, withstands extreme heat and you spend less time cleaning both of these cooktops. The fundamental difference is in the way these cooktops provide heat for cooking.

Induction cooktops have no flame burners or heating elements under the glass surface, instead, electricity runs through coiled copper wires heating the pan or pot placed on the cooking zone, not the cooktop itself. Induction cooktops are higher priced but offer additional ‘safety’ and energy-saving benefits & precise temperature control.

A ceramic cooktop contains heating elements under each cooking zone. The cooktop heats up first and then the pan. Induction cooktops use less energy, but certain pots and pans cannot be used on an induction cooktop. Ceramic cooktops are a more affordable, equally stylish option and have no fonction restrictions around the pots and pans to be used.